Huey's Steak Smothered with a Delicious Vege Sauce - Just right for these Chilly Days

I found this recipe lurking away on my iPad, obviously awaiting a day when it would just be the perfect dinner

Beautifully cooked Scotch Filet, smothered with a range of vegetables with gorgeous sweet and sour flavours

Well... yesterday was the day

I was staying down in Hawkes Bay and it was a chilly day, it rained...it was grey and miserable

What better but Huey's Steak to cheer us up AND it did

Hughey is an Australian TV Chef (Iain Hewitson) who I was very keen on, a few decades ago

I was very impressed with his recipes and there will be quite a few on this blog going back a few years

An excellent way to serve a piece of scotch filet, doused in a yummy sauce

Just some mashed potatoes plus a few extra vege on the side

Just perfect

Ingredients
2 tbsp red wine vinegar
sea salt & freshly ground pepper
olive oil
3x 200 gm scotch filet or sirloin steaks, trimmed of all fat & sinew
a good knob of butter
2-3 leeks, washed well & finely sliced
1 scant tbsp plain flour
½ cup lager, at room temperature
1 cup beef stock
1 tspn white or brown sugar
½ can diced tomatoes
a few sprigs fresh thyme
2 tbsp chopped fresh parsley

Mix together the vinegar, 1 tspn salt and ½ tspn ground pepper with a splash of oil in a large bowl.

Add the steaks, toss well and set aside for up to 30 mins.

When ready, heat a little oil in a heavy-bottomed pan and just sear the steaks on both sides. Remove and set aside They will continue to cook in the next stage

Add a little fresh oil, if needed, with the butter to the pan and gently sauté the leeks until tender, stirring and scraping the bottom of the pan now and again.

Then add the flour, mix well and briefly cook.

Pour in the beer and stock with any leftover marinade.

Then add the sugar, tomatoes, thyme and 1 tbsp chopped parsley.

Stir and cook until thick and fragrant.

Then return the steaks to the pan and cook to the desired degree, basting now and again.

Remove the steaks and set aside to rest for a few minutes, before thickly slicing, if you like.

Or just Pop the whole steak on the plate as below

Taste the sauce for seasoning.

And some extra vege on the side, Roasted Carrots and Cauli and some yummy mashed potato

Try this... this weekend...Guaranteed a success

Thank you Hughey I shall hunt for more of your gems to try as we get through this winter